Comforting Chicken And Rice Recipes

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COMFORTING CHICKEN



Comforting Chicken image

This tasty combination of chicken and vegetables is simmered in a creamy sauce that's rich from whipping cream and butter. This hearty meal-in-one-pot is an all-time family favorite.-Sally Hook, Montgomery, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 9

1 medium onion, sliced and separated into rings
1/2 cup butter, cubed
1 broiler/fryer chicken (3 to 4 pounds), cut up
4 medium potatoes, peeled and quartered
4 medium carrots, quartered widthwise
1 cup heavy whipping cream
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute onion in butter until tender. Remove with a slotted spoon and set aside. In the same pan, brown chicken pieces on all sides. Return onion to pan; add potatoes and carrots. Cover and cook over medium-low heat for 30 minutes or until chicken juices run clear and the vegetables are tender. , Stir in the cream, parsley, salt and pepper. Reduce heat. Simmer, uncovered, for 15 minutes or until slightly thickened.

Nutrition Facts : Calories 941 calories, Fat 66g fat (34g saturated fat), Cholesterol 274mg cholesterol, Sodium 689mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 5g fiber), Protein 47g protein.

STICKY COCONUT CHICKEN AND RICE



Sticky Coconut Chicken and Rice image

This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.

Provided by Kay Chun

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces
1/4 cup neutral oil, such as safflower or canola
2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 1/2 cups short-grain white rice, rinsed until water runs clear
1 3/4 cups low-sodium chicken broth
1 (13.5-ounce) can full-fat coconut milk
1 yellow bell pepper, cored, seeded and chopped (½-inch pieces)
1/2 cup roasted cashews, coarsely chopped
3 scallions, green and white parts, thinly sliced (½ packed cup)
2 tablespoons coarsely chopped cilantro
Hot sauce, for serving

Steps:

  • Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
  • In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
  • Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
  • Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.

COMFORTING CHICKEN RICE CASSEROLE



Comforting Chicken Rice Casserole image

This was given to me through a recipe tree. It is quick, easy and oh so yummy. I have made this many times when delivering dinners to friends and always get asked for the recipe. It is a wonderful comfort food dinner!

Provided by Rhonda in Texas

Categories     Chicken Breast

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (8 ounce) can cream of chicken soup
1 (8 ounce) can cream of mushroom soup
1/2 cup milk
1 cup instant rice, uncooked
1 (1 1/4 ounce) package dry onion soup mix
4 -6 whole chicken breasts or 1 broiler-fryer chicken, cut up

Steps:

  • Combine can soups, milk and rice. Mix until well blended and place in 9x13 greased baking dish.
  • Place chicken on top of soup mixture.
  • Spoon a little bit of soup mixture over the chicken so that there is a small coat on top and then sprinkle onion soup packet on top of chicken.
  • Cover with foil and seal tightly. Bake 325 for 1 to 1 1/2 hours.

Nutrition Facts : Calories 734.1, Fat 35.2, SaturatedFat 10.2, Cholesterol 194.8, Sodium 1649, Carbohydrate 34.2, Fiber 1, Sugar 2.9, Protein 66.2

COMFORTING CHICKEN AND RICE



Comforting Chicken and Rice image

My mom and grammie used to make this for me as a little girl. For me, there is no better comfort food. It really is more flavorful if you use bone-in pieces.

Provided by Lyssie71

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups medium grain rice, uncooked
2 (10 ounce) cans cream of mushroom soup
40 ounces water (use the soup can to measure the water)
2 (1 1/4 ounce) packets dry onion soup mix
6 chicken pieces
black pepper

Steps:

  • Preheat oven to 350.
  • Grease 9 x 13 baking dish.
  • Place rice in dish. Combine soup, water and soup mix and pour over rice. Stir to loosely combine.
  • Place chicken on top and gently press down into liquid (does not need to be totally covered). Season with black pepper.
  • Cover and bake at 350° for about 1 hour, or until rice is tender and liquid absorbed.
  • Note: This is more flavorful if made with bone-in chicken. It can also be made with pork chops.
  • ***Decrease the water by 1 can if using long grain rice***.

Nutrition Facts : Calories 350.2, Fat 6.5, SaturatedFat 1.4, Cholesterol 0.6, Sodium 1563.2, Carbohydrate 65, Fiber 1.7, Sugar 3.7, Protein 6.7

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